Mini Pavlovas

1. Draw 6 circles on your baking paper, each around 4in diameter. I used the lid of a tiny casserole dish I had as guidance, but you might have a jar or glass that roughly fits the measurements.
2. Turn the baking parchment around, so the pen lines are visible, but won’t touch your Pavlovas.
3. Ensure your mixing bowl and whisk are clean and grease-free.
4. Pre-heat your oven to 170 C/ 340F, turning it down to 130C/260F as soon as you put the Pavlovas in. This will help them crisp up, but not burn. Be careful not to leave the oven at the higher temperature, or you will have burned pavlovas. I tried that out for you. You are welcome.
5. Combine egg whites, caster sugar, dark muscovado sugar, vanilla powder or seeds, and salt in a heatproof bowl.
6. Place the bowl over simmering water; whisk until sugar dissolves and mixture is warm. About 4 minutes.
7. Transfer mixture to a stand mixer and whip until stiff, glossy peaks form and it has cooled down mostly. About 5 minutes.
8. Pipe or spoon the meringue onto the circles of your parchment-lined baking sheet. Leave a little indentation in the middle, to hold the cream filling later. Pull up some pretty peaks with your spoon.
9. I found spooning to have a prettier and more rustic look than piped, but your Pavlovas, your choice.
10. Bake in a preheated oven at 130°C (260°F) for 1h, turning the try after about 30min, to ensure even cooking. After the 1h, switch the oven off, but keep it closed for 2h, to allow the Pavlovas to bake and cool inside.

Pistachio Mousse Plant Milk version

1. In a small bowl, combine the gelatine powder and 3 tablespoons of water. Let it sit for a few minutes to bloom. Microwave for 20 seconds and mix thoroughly, so you have no clumps.
2. In a bowl with hand mixer, blender or food processor, combine the milk, fat-free Greek yogurt, honey, protein powder, pistachio butter, and vanilla extract. Blend until smooth and well combined.
3. Add 2 tbsp of that mix to the warmed gelatine, whisking after each, so it comes to room temperature.
4. While again whisking the milk mix, slowly drizzle the gelatine into it.
5. Taste the mousse and adjust sweetness or flavourings if desired.
6. Put the bowl in the fridge for about 1h to set.

Pistachio Mousse Oat Cream version

1. In a bowl with your hand mixer, for better control over the whipping cream, whisk the cream into firm peaks. Add the fat-free Greek yogurt, honey, protein powder, pistachio butter, and vanilla extract and whisk until you have soft peaks.
2. At this point you can decide if you like the consistency (it will firm up a little in the fridge, but not much), or if you prefer adding the gelatine for a more mousse like structure.
3. If using, in a small bowl, combine the gelatine powder and 3 tablespoons of water. Let it sit for a few minutes to bloom. Microwave for 20 seconds and mix thoroughly, so you have no clumps.
4. Add 2 tbsp of the cream mix to the warmed gelatine, whisking after each, so it comes to room temperature.
5. While again whisking the cream mix, slowly drizzle the gelatine into it.
6. Taste the mousse and adjust sweetness or flavourings if desired.
7. Put the bowl in the fridge for about 1h to set.

Strawberries with lime

1. Right before serving, cut the strawberries to your preferred size and shape. Mix with sugar and lime juice and let them stand at room temperature, while you assemble the Pavlovas.
2. Very carefully and with a very flat spatula transfer the mini Pavlovas onto serving plates.
3. Top with a few tablespoons of the Pistachio Mousse, then with the strawberries. Sprinkle with a few chopped pistachios if you have them.